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October 15, 2009

La Fête du Fromage - October Round Up

Les fromages français!Every single entry for October's La Fête du Fromage International Cheese Tasting Event was from la belle France. Can you imagine how happy this made me?

Barbra from Serve it Forth shared her newest addiction with us - Pérail - a luscious, silky textured ewe's milk cheese. She describes it as ..."not overly sheepy but neither is it sheepish; slightly floral and and a little grassy..." Glad to know I'm not the only Pérail addict out there!

She also tasted Le1909, a more aggressive "Pérail like" cheese produced for the Maître Fromager Affineur in Paris, Androuet. Yet another cheese to add to my "Must Try" list.

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Nathalie of Spaced Out Ramblings carried this scrumptious little drum of Chaource with her from Paris to her home in Rome. With a fat content of almost 50%, Chaource is very rich and creamy! It comes from the Champagne region, so many say that is should be enjoyed with a glass of Champagne, but Nathalie gives plenty of other delicious accompanying food and drink options. As she says, "The sky has no limit."

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Good things come in small packages. Like this enticing walnut and cranberry studded Brieen Croûte that Cool Lassi(e) of Pan Gravy Kadai Curry made for La Fête. That Brie oozing out from the puff pastry shell is absolutely mouthwatering!

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Camille missed the chance to taste the local cheeses while visiting Burgundy, but made up for it with some Délice de Bourgogne that she found in Paris. Although she found this particular piece a bit young, she describes it as buttery and very smooth. I can't wait to try this one!

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Deep in the Ariège, on farms surrounded by green pastures, rugged mountains and crystal clear lakes, the age old tradition of cheese making thrives. Le Bamalou is an unpasteurized cow's milk cheese that is matured for several months on wood planks, enriching the cheese with earthy flavors. It is mild, buttery and has nice hints of fruit. Very likable!A rich red wine such as Cahors or Châteauneuf-du-Pape would be a good match.

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Thanks for sharing such delicious cheese everyone!

November marks the 11th Fête du Fromage International Cheese Tasting Event.If you would like to join in, and I hope you do, please have your entries to me by November 13. The entire round-up will be posted on November 15.

Tell us why you chose this particular cheese. Tell us how it tasted. Tell us about its texture and aroma. Did you eat it on its own? Or with something? Did you drink anything special with your cheese? Would you recommend it or not? Is there something unusual or interesting about it?

south of france links

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